Chili Crisp Seafood Rice
Peruvian-inspired rice loaded with shrimp and mussels, finished with a hit of chili crisp and lime. One skillet, 15 minutes, no fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat 2 tbsp chili crisp oil in a large skillet over medium-high heat until shimmering.
Step 2
Add shrimp and mussels, stirring occasionally, until shrimp turns opaque and mussels open, 4–5 minutes.
Step 3
Stir in diced bell pepper and cook for 1 minute until fragrant.
Step 4
Add cooked rice and toss to combine, breaking up any clumps, for 2 minutes.
Step 5
Squeeze both limes over the top, add remaining 1 tbsp chili crisp oil, and toss gently.
Step 6
Divide into bowls, garnish with cilantro, and serve immediately.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- wooden spoon or silicone spatula
- knife and cutting board
- microplane or channel zester (for lime zest, optional)
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
